Relevant bibliographies by topics / Food service management

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Food service management'

Author: Grafiati
Published: 4 June 2021
Last updated: 29 July 2024

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Journal articles on the topic "Food service management"

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Gregoire, Mary B., Linda J. Lafferty, and Rebecca A. Dowling. "Teaching Food service Management." Topics in Clinical Nutrition 21, no. 3 (July 2006): 182–89. http://dx.doi.org/10.1097/00008486-200607000-00005.

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Edwards, John S. A., Audrey Edwards, and Julie A. Salmon. "Food service management in hospitals." International Journal of Contemporary Hospitality Management 12, no. 4 (July 2000): 262–66. http://dx.doi.org/10.1108/09596110010330840.

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Kwon, Jin Hee, Rah Il Hwang, Hyeon Jin Jeong, and Hye Min Jang. "Comparison of Food Service Provision by Food Service Operational Types for Residential Facilities." Journal of Health Informatics and Statistics 47, no. 4 (November 30, 2022): 258–67. http://dx.doi.org/10.21032/jhis.2022.47.4.258.

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Objectives: The purpose of this study aimed to compare the status of food service provision by residential facilities’s food service operational type. Methods: Data were collected by fax or web-based surveying nutritionists or facility managers working in 731 residential facilities in Korea. Residential facilities were extracted through a proportionate stratified sampling method based on region, establishment entity, types of food service, and facility size. Data analysis was performed using SAS program. Results: Among long term care facilities, self-operational food service types were 74.6% and outsourced service types 25.6%. It was found that outsourced service types were mostly chosen by private and independent establishments facilities. In addition, it was found that there were differences in food service personnel (full-time cooks, part-time cooks, and food service quality management managers), physical environments (senior living dining and cooking place), meal-related expenses, and providing food and nutrients(planing menu, compliance of menu plan, diabetic diet provision, served within 2 hours, identifying resident opinions) for each food service operation method. Finally, It was found that there were no differences in nutritional management (evaluation of nutritional status, nutrition intervention, food and nutrition service, nutrition education, nutrition counseling, multidisciplinary nutrition management by food service operational type. Conclusions: It is suggested that regulatory reforms are needed to establish a continuous monitoring and evaluation system for the quality of food service and nutrition management services for each food service type. In addition, it is suggested that a study to analyze whether there are differences in meal satisfaction, nutritional status, functional status and health status of subjects food service operational type.
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&NA;. "Health Care Food Service Systems Management." Topics in Clinical Nutrition 13, no. 3 (July 1998): 88. http://dx.doi.org/10.1097/00008486-199806000-00018.

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Shay, Jeffrey P. "Food-Service Strategy." Cornell Hotel and Restaurant Administration Quarterly 38, no. 3 (June 1997): 36–49. http://dx.doi.org/10.1177/001088049703800315.

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Schmidgall, Raymond S., and Jack D. Ninemeier. "Food-Service Budgeting." Cornell Hotel and Restaurant Administration Quarterly 26, no. 4 (February 1986): 51–55. http://dx.doi.org/10.1177/001088048602600416.

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Gray, William S. "Food-service Labor." Cornell Hotel and Restaurant Administration Quarterly 32, no. 2 (August 1991): 10–11. http://dx.doi.org/10.1177/001088049103200203.

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S, Thilagamani, and Pilla Ruchita. "ENERGY MANAGEMENT IN COMMERCIAL FOOD SERVICE OPERATIONS." Kongunadu Research Journal 4, no. 1 (June 30, 2017): 46–47. http://dx.doi.org/10.26524/krj175.

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Asia has experienced the world’s fastest economic growth, accompanied by rapid urbanisation. This remarkable growth has led to twin energy challenges namely sustainability and energy security and this study explores the possible energy conservation methods in the selected food service operations and hencethe study was undertaken with objectives to study the different types of energy used in selected food service operations, assess the renewable and non renewable resources used in various sections of the food service operations and develop the various energy conservation methods adopted at food service operations. A total of five food service operations with three commercial and two non- commercial food service operations at Coimbatore were selected for the study. An energy audit programme was conducted for three sessions at each food service to understand the existing pattern in energy management using a checklist. Based on the results of the energy audit, the guidelines were planned and implemented for two days at each food service operation using flash cards, power point presentation and face to face to discussions. A total of forty employees with eight from each food service operations were deputed to participate in the programme. The energy management programmes planned and implemented to the selected Commercial Food Service Operations and Non Commercial Food Service Operations when interpreted with statistical ‘t’ test a significant improvement at five percent levels both at the selected Commercial Food Service Operations and Non Commercial Food Service Operations.
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Padovan, Marina, Diogo Thimoteo da Cunha, Carla Adriano Martins, Alyne Michelle Botelho, Nicole de Souza Bim, Anne Rodrigues Nicoletto, Giovanna Medeiros Rataichesck Fiates, and Caroline Dário Capitani. "Ultra-processed foods in institutional food services: what are diners eating?" Archivos Latinoamericanos de Nutrición 73, no. 1 (March 5, 2023): 8–18. http://dx.doi.org/10.37527/2023.73.1.002.

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Introduction. Frequent use of ultra-processed foods (UPF) leads to poor health outcomes, and the population must avoid their consumption. Objective. To assess the occurrence of ultra-processed foods (UPFs) in culinary lunch menus from various institutional food services. Materials and methods. Over one month, the five institutional food services analyzed served 1,128 culinary preparations; and a total of 3,863 ingredients were classified according to the extent and purpose of processing using the NOVA classification system. Associations between the occurrence of UPFs and the type, size, and management of food service establishments were analyzed. Five institutional food services in three municipalities (Bauru, Limeira, and Campinas), Brazil. Results. We found 8.4 % up to 12.6 % UPF ingredients used in culinary preparations. The highest frequency of UPFs was associated with private cafeterias (p = 0.002). Most UPFs were part of the recipe or the main ingredient in protein dishes and desserts (p < 0.05) and in university and hospital food services, respectively. UPF use was associated with food service size and type of management (p ≤ 0.003) and was more prevalent in protein dishes (p = 0.003) and large-size institutional food services (28.8 %). Self-managed units (p = 0.03) also use high amounts of UPFs in protein dishes (20.3 %). Conclusions. The presence of UPF rounded 10%; the validity of this value needs further studies. There are no comparative data in the scientific literature regarding the use of these ingredients in institutional food service culinary preparations. Therefore, it is necessary to stimulate reflection to promote healthy food habits and adequate nutrition for diners.
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Dikkatwar, Ramkrishna, Tanmoy De, and Mohammed Laeequddin. "Ajay Foods: the sweet spot within service design and menu expansion." Emerald Emerging Markets Case Studies 13, no. 1 (June 26, 2023): 1–18. http://dx.doi.org/10.1108/eemcs-09-2022-0302.

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Learning outcomes To understand a firm’s service concept and process; to explain the service design that differentiates itself by making trade-offs in operations and service offering; to identify the importance of deliberately designed interrelated systems and resources to achieve growth in services and to evaluate the fit of new design elements in the service offering. Case overview/synopsis Ajay Takeaway Foods LLP (Ajay Foods) is a food venture founded by Mr Jaideep Solanki and Mr Ajay Solanki and operates as a chain of quick service restaurants with a simple mission to sell food that is good, affordable and accessible to all. Ajay Foods serves only pure vegetarian and limited variants of burger, pizza and cold coffee. Ajay Foods rolled out 75 stores in just 18 months during the COVID 19 pandemic. Ajay Foods’ founders were contemplating on expanding menu. There was growing demand for food items such as samosa, wraps, sandwiches and French fries. One of the founders got into dilemma: How many items? and Which item(s) to add to the menu? Complexity academic level This case can be used at post-graduate level to teach basic frameworks of service concept and design. The case covers a range of topics such as service processes, service elements and product offerings in a service setting. It can be used effectively with MBAs and Hospitality Management program in courses that focus on Service Management, Service Operations or Service Marketing Strategy. Supplementary materials Teaching notes are available for educators only. Subject code CSS 9: Operations and Logistics.
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Dissertations / Theses on the topic "Food service management"

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Schultz, David A., and Russell L. Ellis. "Organizational analysis of Food Service Management." Monterey, California. Naval Postgraduate School, 2011. http://hdl.handle.net/10945/10776.

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MBA Professional Report
This study analyzes the current Navy Food Management Team (NFMT) alignment under the leadership of COMFISCS and the inability for NAVSUP Food Service (SUP 05) to directly coordinate with teams in the seven different assigned regions. This separation has raised difficulties for SUP 05 to gauge the effectiveness of training, budgeting, team make-up, fleet trends, policy implementation and instruction reviews and re-writes. The lack of continuity and consistency across Navy food service operations is driving the research behind this project, with the ultimate goal being recommendations that lead to the organizational structure that improves customer service fleet wide. The data set contains current Navy Food Management Team manning levels, annual budgets, Supply Management Certification scores for the last three years, training assist visit percentages and ship visit periodicities in each geographical area of responsibility. An extensive cost analysis was also performed covering salaries, basic housing allowances for team members by location, travel costs and facilities and office expenses in an attempt to provide a recommendation for the most efficient, cost effective team management for the future.
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Schembri, Paulino. "Improving food allergen management in small food service businesses serving loose food." Thesis, University of Central Lancashire, 2017. http://clok.uclan.ac.uk/22990/.

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Food allergens, a concern for an increasing number of people, are common food ingredients found in most kitchens. For the majority of the population these ingredients are harmless yet for about 2% of the global adult population, these ingredients pose a health risk and at times could also be life threatening. There is no known cure for food allergies; therefore abstinence from consumption is the only assurance of food safety which means that controls of ingredients and preparation practices are imperative. This becomes more complex when the food is not prepared by the sensitive individual. To date, literature on food allergens has not sufficiently engaged in the management of allergens in the food service industry. The food service industry, irrelevant to size, is legally obliged since 2014, to inform the food allergy sufferers of food allergens present in the food served. This requires staff to be knowledgeable of the food allergens. The practices of producing safe food for allergy sufferers are hindered by barriers which are synonymous with the nature of the business and compounded in small food service businesses, however food allergy sufferers trust small business more when eating out. Understanding key factors in the preparation and serving of food to sensitive individuals required this research to adopt a mixed-method approach in analysing the procedures required in food production and preparation. Initially four allergy sufferers drew attention to their concerns of the practices in the food service industry during a focus group discussion held in Malta. This was followed by investigating the proper management of food by observing current practices in preparation, identifying gaps in training and discussing behavioural change. This thesis introduces an innovative multi-faceted toolkit which was developed to manage food allergens and tested in three small food businesses. Taking into account the literature review, the innovative toolkit provides a system which logs ingredients for recipe building through matrices, meets the sufferers’ requirements to be informed about the food through QR codes, and overcomes the barriers the food industry has to produce allergen free food. The research identifies lack of understanding of food allergens and their consequences by the food service staff and the influence this has on the quality of life, as contributors to the lack of trust the allergy sufferers have in the industry. Seventeen staff were trained in food allergen management. The participants’ knowledge was evaluated pre and post training. It was determined that the required change in behaviour to prepare safe food for allergy sufferers requires external drivers, as traditional classroom training alone failed to entrench better practices. The work provides a holistic understanding of the requirements of food allergens management and the improvements required to achieve effective allergen management training programmes in small food services businesses.
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Chou, Chieh-Chou. "MOrder Server food service." CSUSB ScholarWorks, 2004. https://scholarworks.lib.csusb.edu/etd-project/2550.

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The purpose of this study was to develop a Point Of Sale system which helps owners to cut restaurant losses, improve customer service, reduce employee mistakes, and increase profitability. mOrder-Servers is touch screen oprerated at the point of sale, It has an easy to follow screen layout, and the simplicity of a windows based interface.
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Qui, Li. "Morder-Client Food Service." CSUSB ScholarWorks, 2004. https://scholarworks.lib.csusb.edu/etd-project/2772.

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In the Morder-Client Food Service, a waiter/waitresses orders meals via a wireless handheld device. By reading the order items listed on the screen of a personal computer which is in a kitchen, the cook can make the correct dishes. This system can improve service quality and efficiency.
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Edwards, Stefan James Robert J. "U.S. Navy ships food service divisions moderning inventory management /." Monterey, California : Naval Postgraduate School, 2010. http://edocs.nps.edu/npspubs/scholarly/MBAPR/2010/Jun/10Jun%5FEdwards%5FMBA.pdf.

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"Submitted in partial fulfillment of the requirements for the degree of Master of Business Administration from the Naval Postgraduate School, June 2010."
Advisor(s): Yoho, Keenan D. ; Brinkley, Douglas E. "June 2010." "MBA Professional report"--Cover. Description based on title screen as viewed on July 14, 2010. Author(s) subject terms: Inventory management, records keeper, stores onload process. Includes bibliographical references (p. 59). Also available in print.
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Garza, Octavio Armando. "Food service establishment wastewater characterization and management practice evaluation." Texas A&M University, 2004. http://hdl.handle.net/1969.1/3220.

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Food service establishments that use onsite wastewater treatment systems are experiencing hydraulic and organic overloading of pretreatment systems and/or drain fields. Design guidelines for these systems are typically provided in State regulations and based on residential hydraulic applications. For the purposes of this research, hydraulic loading indicates the daily flow of water directed to the wastewater system. Organic loading refers to the composition of the wastewater as quantified by five-day biochemical oxygen demand (BOD5), total fats, oils and greases (FOG), and total suspended solids (TSS). The first part of this study included an analysis of the central tendencies of analytical data of four wastewater parameters from 28 restaurants representing a broad spectrum of restaurant types. Field sampling consisted of two sets of grab samples collected from each restaurant for six consecutive days at approximately the same time each day. These sets were collected approximately two weeks apart. The numerical data included BOD5, FOG, and TSS. The fourth parameter evaluated was daily flow. Data exploration and statistical analyses of the numerical data from the 28 restaurants was performed with the standard gamma probability distribution model in ExcelTM and used to determine inferences of the analytical data. The analysis shows higher hydraulic and organic values for restaurant wastewater than residential wastewater. The second part of the study included a statistical analysis of restaurant management practices and primary cuisine types and their influence on BOD5, FOG, TSS, and daily flow to determine if management practices and/or cuisine types may be influencing wastewater composition and flow. A self-reporting survey was utilized to collect management practice and cuisine type information. Survey response information and analytical data were entered into an ExcelTM spreadsheet and subsequently incorporated into SASTM statistical software for statistical analysis. Analysis indicated that the number of seats in a restaurant, use of self-serve salad bars, and primary cuisine types are statistically significant indicators of wastewater characteristics.
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Edwards, Stefan, and Robert J. James. "U.S. Navy ships food service divisions: moderning inventory management." Monterey, California. Naval Postgraduate School, 2010. http://hdl.handle.net/10945/10520.

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MBA Professional Report
The Navy's current inventory management procedures for receipt, inventory, stowage, and issue of provisions onboard ships have remained relatively unchanged for decades. Culinary Specialists are utilizing an antiquated and unreliable inventory management program (the Food Management System-FSM) developed in the 1990s, relying on hand written receipts, and inventory and issue procedures to manage provisions across the Fleet. As a result of current practices, ships are experiencing an unusually high rate of inspection failures, and poor inventory validities. Applying a strategic supply chain management approach, current procedures from receipt to issue of provisions will be described, including collecting and analyzing qualitative and quantitative data. Conclusions and recommendations will be offered on ways to substantially improve the overall process, e.g., improve inventory validities, reduce manhours and improve the quality of life for Culinary Specialists
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Arroyo, Jill. "Job safety applying critical incident techniques to job safety for residential restaurant operations /." Menomonie, WI : University of Wisconsin--Stout, 2006. http://www.uwstout.edu/lib/thesis/2006/2006arroyoj.pdf.

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Sneed, Phyllis Jean. "Work experience as evidence of competency in credentialing dietary managers /." The Ohio State University, 1985. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487260135354435.

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Trymell, Maria. "What is school food service quality? (part 1) : exploring perceptions of service quality among children and food service professionals in Sweden." Thesis, Högskolan Kristianstad, Fakulteten för naturvetenskap, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-21608.

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Background: Every year 260 million lunch meals are served in Swedish schools. To design sustainable meals that are eaten and appreciated by the children, not only the food is important but also to understand how the meeting between the Food Service Professionals (FSP) and the children, and part of the service provided, affects the children's overall meal experience.  Objective: The purpose was to explore the perceptions of food service quality among children, and how FSP in school perceive and work with service during meal situations. Methods: The present study was the first qualitative phase of an exploratory mixed method study. Qualitative data was collected from six children 10 ≤ 13 years old, in five different Primary schools, and two FSP, from two different Primary schools, in south east of Sweden, through semi structured interviews. The quantitative study will be conducted spring semester 2021. Results: The study result showed that among the children and the FSP, service was perceived in terms of being “functional”, as well as “caring”. Functional referred to the importance of maintaining hygienic order in the school canteen, and to be able to answer questions regarding the content of the food. Service was also described by the FSP in terms of caring for the children and listening to their special needs. The FSP believed that their presence, in the canteen, was important for making the right decisions at the right time. Artefacts like food labels and the menu were interpreted as important service markers among the FSP. However, the artefacts could be perceived in the reversed way, as an expression of poor service quality among the children. Clearly, if the information meant that children’s desires and expectations were not satisfied; the perceived service quality could affect the overall meal experience in a negative way. Conclusion: The children perceived that service in the school canteen was about the FSP maintaining a hygienic order, in the canteen. Also, being close to the children, to be able to answer questions about the food's content, based on the children’s different needs, for example lactose-free, vegetarian, and pork-free. The FSP considered that the most important thing was to serve tasty food, prepared from scratch, and in doing that, include the different wishes from the children. In the meeting with the children, they stated that a commitment is created between the child, and that service quality was about having an eye for what needs to be done.
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Books on the topic "Food service management"

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Force, United States Departmet of the Air. Food service program management: Services. [Washington, D.C.?]: Secretary of the Air Force, 1995.

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Loman, Scanlon Nancy, and Van Buren Janis B, eds. Food service management. Cincinnati, Ohio: South-Western Pub, 1992.

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Jones, Peter. Food service operations. 2nd ed. London: Cassell, 1988.

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Knight, John Barton. Quantity food production, planning, and management. 2nd ed. New York: Van Nostrand Reinhold, 1989.

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School, Scottish Hotel. Food and Beverage Management Mediabase. [S.l.]: Butterworth-Heinemann, 2001.

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McCool, Audrey Carol. Dimensions of noncommerical foodservice management. New York: Van Nostrand Reinhold, 1994.

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Institute, National Assessment, ed. Handbook for safe food service management. Englewood Cliffs, N.J: Prentice Hall Career & Technology, 1994.

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Courtney, Atlas, and Sullivan Catherine F, eds. Health care food service systems management. 3rd ed. Gaithersburg, Md: Aspen Publishers, 1998.

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Institute, National Assessment, ed. Handbook for safe food service management. 2nd ed. Upper Saddle River, N.J: Prentice Hall, 1998.

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Executive, NHS Management. Management of food services and food hygiene in the National Health Service. London: NHS Management Executive, 1992.

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Book chapters on the topic "Food service management"

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Eisenberg, Miriam, and Nicole Delaney. "Allergen Management in Food Service." In Food Allergens, 167–80. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-66586-3_10.

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Davis, Bernard, Andrew Lockwood, Peter Alcott, and Ioannis S. Pantelidis. "Production and service." In Food and Beverage Management, 178–221. Sixth edition. | New York, NY : Routledge, 2018.: Routledge, 2018. http://dx.doi.org/10.4324/9781315563374-8.

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Davis, Bernard, Andrew Lockwood, Peter Alcott, and Ioannis S. Pantelidis. "Classifying food and drink service operations." In Food and Beverage Management, 34–44. Sixth edition. | New York, NY : Routledge, 2018.: Routledge, 2018. http://dx.doi.org/10.4324/9781315563374-2.

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Davis, Bernard, Andrew Lockwood, Peter Alcott, and Ioannis S. Pantelidis. "Managing quality in food and drink service operations." In Food and Beverage Management, 326–49. Sixth edition. | New York, NY : Routledge, 2018.: Routledge, 2018. http://dx.doi.org/10.4324/9781315563374-12.

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Xue, Ying, and Xuelian Fang. "Exploration on service design of food truck “urban integration”." In Urban Construction and Management Engineering IV, 883–91. London: CRC Press, 2024. http://dx.doi.org/10.1201/9781032626444-114.

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Nonaka, Tomomi, Takeshi Shimmura, Nobutada Fujii, and Hajime Mizuyama. "Energy Consumption in the Food Service Industry: A Conceptual Model of Energy Management Considering Service Properties." In Advances in Production Management Systems: Innovative Production Management Towards Sustainable Growth, 605–11. Cham: Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-22759-7_69.

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Oliveira, Beatriz, Ana Pinto de Moura, and Luís Miguel Cunha. "Reducing Food Waste in the Food Service Sector as a Way to Promote Public Health and Environmental Sustainability." In Climate Change Management, 117–32. Cham: Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-24660-4_8.

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Sabioni, Pedro, Vinícius Carneiro, and Maria Leonilde R. Varela. "Food Service Management Web Platform Based on XML Specification and Web Services." In Intelligent Systems, Control and Automation: Science and Engineering, 277–88. Dordrecht: Springer Netherlands, 2012. http://dx.doi.org/10.1007/978-94-007-4722-7_26.

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Wilkinson, Adrian, Tom Redman, Ed Snape, and Mick Marchington. "Re-imaging Customer Service: the Management of Quality in Food Retailing." In Managing with Total Quality Management, 142–59. London: Macmillan Education UK, 1998. http://dx.doi.org/10.1007/978-1-349-26153-6_9.

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Boksberger, Philipp, Markus Schuckert, and Richard Robinson. "12. Feeding Time at the Zoo: Food Service and Attraction Management." In Zoos and Tourism, edited by Warwick Frost, 143–53. Bristol, Blue Ridge Summit: Multilingual Matters, 2010. http://dx.doi.org/10.21832/9781845411657-017.

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Conference papers on the topic "Food service management"

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Wang, Dianhua, and Douxuan Huang. "Food Supply Chain Management under Conditions of Food Safety." In 2010 International Conference on Management and Service Science (MASS 2010). IEEE, 2010. http://dx.doi.org/10.1109/icmss.2010.5577267.

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Ding, Yu, QiLan Zhao, and Hongzhi Liu. "The Evaluation of Service Quality in Fast Food Industry." In 2007 International Conference on Service Systems and Service Management. IEEE, 2007. http://dx.doi.org/10.1109/icsssm.2007.4280303.

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Wang, Ying, and Li ying Yu. "Optimization model of refrigerated food transportation." In 2012 9th International Conference on Service Systems and Service Management (ICSSSM 2012). IEEE, 2012. http://dx.doi.org/10.1109/icsssm.2012.6252224.

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Leo, Gundur, Ratih Hurriyati, and Heny Hendrayati. "Online Food Delivery Service: The Role of e-Service Quality and Food Quality on Customer Loyalty." In 6th Global Conference on Business, Management, and Entrepreneurship (GCBME 2021). Paris, France: Atlantis Press, 2022. http://dx.doi.org/10.2991/aebmr.k.220701.049.

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Wang Xiaohuan, Li Hai, and Fan Zhi-ping. "Pricing strategy for perishable food considering consumer's fairness perception." In 2014 11th International Conference on Service Systems and Service Management (ICSSSM). IEEE, 2014. http://dx.doi.org/10.1109/icsssm.2014.6874114.

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Ma, Ruifang, and Xiyan Lv. "Study on collaborative service model of food supply chain." In 2014 11th International Conference on Service Systems and Service Management (ICSSSM). IEEE, 2014. http://dx.doi.org/10.1109/icsssm.2014.6943339.

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Lin-du, Zhao, and Tang Lei. "Multi-Period Demand-Driven Dynamic Pricing Model for Fresh Food in Supermarket." In 2007 International Conference on Service Systems and Service Management. IEEE, 2007. http://dx.doi.org/10.1109/icsssm.2007.4280245.

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Yu, Jieling. "Who Gets the Benefit from Food Leftover Sharing Platform's Operations?" In 2019 16th International Conference on Service Systems and Service Management (ICSSSM). IEEE, 2019. http://dx.doi.org/10.1109/icsssm.2019.8887634.

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Timakova, Roza, and Evgeniya Samoylova. "Modern Model of Food-service Management in Railway Transport." In INTERNATIONAL SCIENTIFIC AND PRACTICAL CONFERENCE TLC2M TRANSPORT: LOGISTICS, CONSTRUCTION, MAINTENANCE, MANAGEMENT. SCITEPRESS - Science and Technology Publications, 2022. http://dx.doi.org/10.5220/0011579800003527.

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Anita, Tiurida Lily, Arif Zulkarnain, Amia Luthfia, Sari Ramadanty, and Abdul Rauf Ridzuan. "Digital Literacy Approach in Food Delivery Service Application." In 2021 International Conference on Information Management and Technology (ICIMTech). IEEE, 2021. http://dx.doi.org/10.1109/icimtech53080.2021.9535024.

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Reports on the topic "Food service management"

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Edwards, Stefan, and Robert J. James. US Navy Ships Food Service Divisions: Modernizing Inventory Management. Fort Belvoir, VA: Defense Technical Information Center, May 2010. http://dx.doi.org/10.21236/ada529439.

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2

Edwards, Stefan, and Robert J. James. U.S. Navy Ships Food Service Divisions: Modernizing Inventory Management. Fort Belvoir, VA: Defense Technical Information Center, June 2010. http://dx.doi.org/10.21236/ada524615.

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Rosado, Janice E., and Brian M. Hill. An Analysis of Navy Food Service Equipment Management Afloat. Phase 1 - Survey Results. Fort Belvoir, VA: Defense Technical Information Center, August 1995. http://dx.doi.org/10.21236/ada297496.

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4

Hoy, Michael D. Herons and Egrets. U.S. Department of Agriculture, Animal and Plant Health Inspection Service, August 2017. http://dx.doi.org/10.32747/2017.7208742.ws.

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Herons and egrets commonly cause damage at aquaculture facilities and recreational fishing waters where fish are held at high densities. Fish-eating birds also can have an impact on intensively managed sport fisheries. Damage occurs when herons and egrets feed on fish purchased and released for recreational sport fishing activities. Values of these fish can be quite high given the intensity of management activities and the direct relationship of fishery quality to property value. Herons and egrets are freshwater or coastal birds of the family Ardeidae. Herons and egrets discussed in this section are all piscivorous. They are opportunistic feeders, however, and will consume small amphibians, insects, and reptiles. Due to these food preferences, herons and egrets are attracted to shallow lakes and human-made impoundments. Native bird species are covered under the Migratory Bird Treaty Act (MBTA) and given federal protection. Depredation permits can be obtained through the U.S. Fish and Wildlife Service. In addition, individual states may require their own permits for legal take of these bird species.
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5

Struthers, Kim. Natural resource conditions at Fort Pulaski National Monument: Findings and management considerations for selected resources. National Park Service, December 2023. http://dx.doi.org/10.36967/2300064.

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The National Park Service (NPS) Water Resources Division’s Natural Resource Condition Assessment (NRCA) Program initiated an NRCA project with Fort Pulaski National Monument (FOPU) in 2022. The purpose of an NRCA is to synthesize information related to the primary drivers and stressors affecting natural resource conditions at a park and to report conditions for natural resource topics selected by park managers. Resource conditions are evaluated as either a condition assessment or a gap analysis, depending on data availability. For FOPU’s NRCA, managers selected salt marsh, shorebirds, Eastern oyster (Crassostrea virginica), and butterflies as the focal resources. FOPU is comprised of two islands in coastal Georgia, McQueens and Cockspur, which are separated by the Savannah River near its confluence with the Atlantic Ocean. Cockspur Island contains the 19th century masonry fort, Fort Pulaski, and the monument’s visitor services and facilities and is primarily constructed with dredge material from the Savannah River. McQueens Island is almost entirely salt marsh habitat and most of its area is eligible federal wilderness, containing one of Georgia’s oyster recreational harvest areas (RHAs), Oyster Creek RHA. Both McQueens and Cockspur islands are designated as a National Oceanic and Atmospheric Administration Marine Protected Area (MPA), underscoring FOPU’s natural resource significance. Riverine, freshwater, and estuarine wetlands cover 83.81% of FOPU, with the latter accounting for almost 99% of all monument wetlands. Persistently emergent vegetation of smooth cordgrasses (Spartina spp.) and unconsolidated shore represent the dominant wetland types. McQueens Island estuarine wetlands were evaluated for 11 functions and were rated primarily as high functioning, except for the wetland north of Highway 80, where the causeway has altered its ability to function properly. The wetland west of the Highway 80 bend is composed of unconsolidated material so was rated as moderately functioning in carbon sequestration, retention of sediments, and shore stabilization. In contrast, the unconsolidated shore wetland in the Oyster Creek RHA, where the highest concentration of FOPU’s oysters occurs, were rated high for all expected wetland functions. In 2013, over 75% of the total oyster area from within four of Georgia’s RHAs was in the Oyster Creek RHA. A spectral analysis of oyster density in Oyster Creek RHA, comparing 2013 and 2018 images, reported an increase in the high-density class, a decrease in the moderate-low class, and an increase in the no oyster class, with the latter likely a function of how oyster areas were drawn between the images. A successful 2013 enhanced reef project in Oyster Creek RHA reported a pre-enhancement oyster area of 2.68 m2 (28.8 ft2) that increased to 894.2 m2 (0.22 ac) of oysters by 2018. FOPU’s extensive salt marsh habitat and beaches provide critical food sources and habitat for shorebirds in the Atlantic Flyway, especially during the pre-breeding season. The American Oystercatcher (Haematopus palliates), Whimbrel (Numenius phaeopus), and the federally threatened rufa subspecies of Red Knot (Calidris canutus rufa) are identified as high priority species in the flyway and have been observed on Cockspur Island during the Manomet International Shorebird Surveys (2019–2022) at FOPU. The USFWS (2023) is seeking additional critical habitat designation, which will include Cockspur Island, for the rufa subspecies of Red Knot, whose estimated population abundance trend is declining throughout its entire range. FOPU’s non-wetland, upland habitat is primarily located on Cockspur Island and supports vegetation that can serve as host, roost and/or nectar plants for pollinators, especially butterflies. Cedar–Live Oak–Cabbage Palmetto (Juniperus virginiana var. silicicola–Q. virginiana–Sabal palmetto) Marsh Hammock and Cabbage Palmetto Woodland contain the most diversity of beneficial butterfly plants. While a comprehensive butterfly inventory is needed, fall migration surveys have recorded three target species of the Butterflies of the Atlantic Flyway (BAFA): monarch (Danaus plexippus), gulf fritillary (Agraulis vanillae), and cloudless sulphur (Phoebis sennae). Collectively, FOPU’s natural resources are affected by the sea level, which has risen by 0.35 m (1.15 ft) from 1935 to 2022. Hardened shorelines, such as causeways or armored structures, are identified as the greatest threat to the salt marsh habitat’s ability to migrate upland with continued sea level rise. Erosion along Cockspur Island’s north shore is an ongoing issue and FOPU managers have been working with the U.S. Army Corps of Engineers to develop solutions to address the erosion, while also creating habitat for shorebirds. Several agencies routinely monitor for water and sediment pollution in and around FOPU, which, if managed collectively, can inform landscape-level management actions to address drivers that are influencing resource conditions at the ecosystem level.
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Dawson, Greer, Gabriel Moore, and Chloe Gao. Review of diabetes programs for Aboriginal people. The Sax Institute, June 2018. http://dx.doi.org/10.57022/npkm1150.

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This Rapid Evidence Scan was commissioned to identify diabetes programs for Aboriginal people with a focus on education, early identification, treatment, self-management, foot care, amputation and other complications of diabetes. Rapid, but systematic searches were undertaken of peer reviewed and grey literature. The included literature reported on a range of health and service outcomes and looked at multiple aspects of diabetes care, it also included patient and staff perspectives. Programs found in the peer reviewed literature were categorised as case management and care coordination, foot care, diabetes education, diabetes care, early identification, point of care HbA1c testing, and diabetes self management. Further specific programs were identified through the grey literature searches.
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Kindt, Roeland, Ian K Dawson, Jens-Peter B Lillesø, Alice Muchugi, Fabio Pedercini, and James M Roshetko. The one hundred tree species prioritized for planting in the tropics and subtropics as indicated by database mining. World Agroforestry, 2021. http://dx.doi.org/10.5716/wp21001.pdf.

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A systematic approach to tree planting and management globally is hindered by the limited synthesis of information sources on tree uses and species priorities. To help address this, the authors ‘mined’ information from 23 online global and regional databases to assemble a list of the most frequent tree species deemed useful for planting according to database mentions, with a focus on tropical regions. Using a simple vote count approach for ranking species, we obtained a shortlist of 100 trees mentioned in at least 10 of our data sources (the ‘top-100’ species). A longer list of 830 trees that were mentioned at least five times was also compiled. Our ‘top-100’ list indicated that the family Fabaceae (syn. Leguminosae) was most common. The information associated with our mined data sources indicated that the ‘top-100’ list consisted of a complementary group of species of differing uses. These included the following: for wood (mostly for timber) and fuel production, human nutrition, animal fodder supply, and environmental service provision (varied services). Of these uses, wood was most frequently specified, with fuel and food use also highly important. Many of the ‘top-100’ species were assigned multiple uses. The majority of the ‘top-100’ species had weediness characteristics according to ‘attribute’ invasiveness databases that were also reviewed, thereby demonstrating potential environmental concerns associated with tree planting that need to be balanced against environmental and livelihood benefits. Less than half of the ‘top-100’ species were included in the OECD Scheme for the Certification of Forest Reproductive Material, thus supporting a view that lack of germplasm access is a common concern for trees. A comparison of the ‘top-100’ species with regionally-defined tree inventories indicated their diverse continental origins, as would be anticipated from a global analysis. However, compared to baseline expectations, some geographic regions were better represented than others. Our analysis assists in priority-setting for research and serves as a guide to practical tree planting initiatives. We stress that this ‘top-100’ list does not necessarily represent tree priorities for the future, but provides a starting point for also addressing representation gaps. Indeed, our primary concern going forward is with the latter.
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Abasse, Tougiani, Moussa Massaoudou, Habou Ribiou, Soumana Idrissa, and Dan Guimbo Iro. Farmer managed natural regeneration in Niger: the state of knowledge. Tropenbos International, April 2023. http://dx.doi.org/10.55515/byiz5081.

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Faced with environmental degradation and strong land pressure, farmers in south-central Niger have intensified their agricultural production systems. Since the 1980s, farmers in the regions of Zinder, Maradi and Tahoua have increased the number of trees and shrubs on their fields, creating new agroforestry parklands over about 5 million hectares. This regreening is not based on tree planting, however, but on farmers protecting and managing natural regeneration of woody species on their crop lands. This has been well documented over the years, but until now, there has not been a thorough review of all of the published peer-referenced as well as grey literature. This report presents the first comprehensive state of knowledge of farmer managed natural regeneration (FMNR) in Niger. Studies show the scale and dynamics of FMNR as well as its multiple impacts. It has increased crop yields (+31 kg/ha to +350 kg/ha), and that supports family food security even in drought years. FMNR has increased the income of all social categories, even the most vulnerable women, men and youth, through the sale of fuelwood and service wood. The pruning of trees in fields has also reduced the distances travelled by women to collect fuelwood. FMNR increased the availability of fodder from trees to farmers and agropastoralists, with households practising FMNR harvesting 30-45 kg of fodder per day. Economists have not calculated all the multiple impacts in monetary terms, but studies on the costs and benefits all indicate that it is economically rational for farmers to invest their labour in FMNR. The costs are modest (no equipment and little labour), and the benefits are substantial, also helping smallholder farmers adapt to climate change, while sequestering millions of tonnes carbon. As a consequence of FMNR, tree cover has been sustained without external incentives (e.g. food or cash-for-work), an outcome that distinguishes this farmer-driven practice from large-scale tree planting projects where farmers’ stewardship ended when the external incentives ended. Agroforestry landscapes are thus being created at scale due to decisions made by hundreds of thousands of individual farmers. It is hoped that information in this report that shows the clear benefits of FMNR in Niger will encourage policy makers in Africa’s drylands to invest in the promotion of FMNR. This foundational practice must form the backbone of landscape wide initiatives if the ambitious targets of the Great Green Wall, AFR100 and similar ambitious restoration initiatives are to be achieved. FMNR is a low cost sustainable land use management practice with a considerable potential for scaling, which can and must be adopted and scaled immediately.
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Walz, Yvonne, Florence Nick, Oscar Higuera Roa, Udo Nehren, and Zita Sebesvari. Coherence and Alignment among Sustainable Land Management, Ecosystem-based Adaptation, Ecosystem-based Disaster Risk Reduction and Nature-based Solutions. United Nations University - Institute for Environment and Human Security, November 2021. http://dx.doi.org/10.53324/mwgp9896.

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Approaches integrating environmental management practices have been gaining importance in recent years. Sustainable Land Management (SLM), Ecosystem-based Adaptation (EbA), Ecosystem-based disaster Risk Reduction (Eco-DRR) and Nature-based Solutions (NbS) are widely applied approaches that tackle certain drivers of challenges such as food insecurity, water scarcity, decline in biodiversity and threats to livelihoods, while also considering both human well-being and ecosystem functions and services. Better understanding the similarities, differences and relationships between these approaches helps to improve efficiency in implementation and leverage synergies. By shedding more light on where these approaches align, investments in land-based solutions in response to different types of environmental challenges can be more effectively designed to achieve multiple targets. In response to the United Nations Convention to Combat Desertification (UNCCD) decision 19/COP.14 paragraph 4, the main objective of this report is to understand and elaborate upon the characteristics of SLM, EbA, Eco-DRR and NbS. The report begins with an overview of the historical backgrounds and origins of SLM, EbA, Eco-DRR and NbS. Despite differences in their specific goals and targeted benefits, all approaches aim for the support of biodiversity, land-based ecosystems and ecosystem services and functions, and employ measures to conserve, restore and sustainably use land to support ecosystem services and functions, including SLM technologies. Furthermore, irrespective of their different goals, the projects developed under any approach can generate comparable co-benefits, especially due to their support of biodiversity. The capacity for all these approaches to deliver multiple co-benefits means that projects of each approach can directly contribute to implementing the specific goals of the other approaches as well. Thus, multiple global and national targets, frameworks, strategies and conventions which call for the implementation of one or more of these approaches, can benefit from this report by avoiding duplication and reducing the overall investments necessary to achieve the set targets and goals. This is critical for achieving the ambitious Agenda 2030, including voluntary land degradation neutrality (LDN) targets and climate action under the Paris Agreement. It will also be the case for the post-2020 global biodiversity framework currently under development. The added value that will come from optimizing the links among these approaches extends from national policymakers to the practitioners of SLM, EbA and Eco-DRR projects, which all share the ultimate goal of sustainable development. To capture the coherence and alignment among these approaches, their similarities and differences have been summarized in a conceptual framework. The framework has been designed to help practitioners understand the specific goals of each approach, and to link these to the relevant global and national targets, frameworks, strategies and conventions, which can support monitoring and evaluation as well as reporting processes. The synergies among these approaches are further illustrated based on three case studies in order to demonstrate opportunities for leveraging multiple co-benefits and targets at implementation level irrespective of the different objectives under each. The results of this assessment demonstrate that activities under one approach can be beneficial to achieve the specific goals of other approaches with little additional effort. It is essential for policymakers, project developers and practitioners to recognize that. This is key to the achievement of sustainable development.
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Rao, Nitya, Sheetal Patil, Maitreyi Koduganti, Chandni Singh, Ashwin Mahalingam, Prathijna Poonacha, and Nishant Singh. Sowing Sustainable Cities: Lessons for Urban Agriculture Practices in India. Indian Institute for Human Settlements, 2023. http://dx.doi.org/10.24943/ssc12.2022.

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Despite growing interest and recognition of urban and peri-urban agriculture (UPA) as a nature- based solution, there is limited empirical evidence in countries like India on its role in reconfiguring goals on environmental functions (such as biodiversity, waste management, water recycling, micro-climate regulation, etc.) and social wellbeing (such as food and nutrition security, gender relations, work burdens, land tenure and community ties). A need to address this gap led to the ideation of the project ‘Urban and peri-urban agriculture as green infrastructures’ ( UPAGrI ). When UPAGrI started in 2019, the research on UPA in India was thin but growing. However, the practical experience of urban farming across Indian cities is thriving and diverse, built on decades of bottom-up experimentation. Within the landscape of our ever-changing cities, we found vibrant communities-of-practice sharing seeds and knowledge, engaged online influencers discussing composting and water reuse, and stories of farming becoming sites of multi-generational bonding and nutritional security. This compendium is a collection of 29 such innovative UPA practices from across the different cities in the country. These diverse case studies are loosely categorized into four themes: environment and sustainability; food, nutrition and livelihood; gender and subjective well-being; and urban policy and planning. Written mostly by practitioners themselves, the case studies collectively recognise and celebrate UPA innovations and practices, serving as a repository of lessons for peer-to-peer learning, and demonstrating how UPA can be one of the many solutions towards sustainable, liveable Indian cities.
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